Quinoa Enchiladas

I am not a usually one to invent a recipe, but I have failed to go grocery shopping for the last say week and my poor family has been eating rice and beans and other left overs.  So scraping together what I could find I made this awesome quinoa enchilada!  Use as a taco filling or eat plain or with lettuce.  Anyway this recipe is a keeper in my book.

Ingredients:
 
Enchilada Sauce:

• 1 14.5 ounce can diced tomatoes
• 1 6 ounce can tomato paste
• 1 packet of enchilada seasoning
• 1 cup of vegetable stock

Quinoa Mix:

• 1 tbsp olive oil
• 1/2 small onion
• 1 small zucchini, pepper, corn or any veggie you want 
• 2 minced cloves or garlic
• 1.5 cups uncooked quinoa
• 3 cups water or vegetable stock
• 2 cups of cooked black beans, rinsed

Sour Cream Mix:
(I made half vegetarian, half chicken)

• 1 cup of sour cream
• 3.5 cups of cheese
•  Lime juice, about 1 lime
• 1-2 cups of shredded chicken (optional)
• 1 small can of sliced olives (optional)
• 1 small can of green chillies (optional)

Directions:

1. Heat up olive oil in a medium sauce pan over medium high.  Add onion and zucchini and saute for a few minutes until slightly browned.  Add garlic and cook for about a minute more.  Add quinoa and cook for a few minutes on medium until toasted.  Add 3 cups of water and the black beans to the quinoa.   Bring to a boil, cover and reduce heat to low.  Let cook for about 15 minutes until most of the moister is soaked in, stir and turn off heat, cover til all the water is gone.
2. Preheat oven to 350 degrees.
3. While the quinoa is cooking in another small sauce pan mix the diced tomatoes, tomato paste until it starts to bubble.  Add enchilada seasoning and 1 cup of vegetable broth and bring back to a simmer and allow to thicken.
4. When the quinoa and sauce are done cooking mix quinoa, 2.5 cups of enchilada sauce together.  Add cheese, sour cream, lime juice (chicken, olives, chillies if using).  Mix all together and transfer to a large greased baking pan.  Top enchiladas with left over sauce and sprinkle with cheese.  Bake in the over for about 20 minutes until cheese is melted and center is hot.

Bry